These studies can try to prove anything they want, but I think for most people aging deer will probably cause more harm than good since it is next to impossible for most to get the constant temperatures needed. I usually process my deer within a day or two and have always enjoyed eating it. Besides, the taste of venison has a heck of a lot to do with how one cooks it. If one is a lousy cook, the venison will probably taste lousy also. In my mind it would be a complete waste of time to age the meat as these articles suggest only to make jerky or hamburger out of it like many hunters seem to.